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They have all the merit of not unhooking of themselves, while they require no more attention or effort to hook or unhook them than the ordinary kind, thus furnishing and combining the most simple and perfect fastening for dresses and children's clothing that could be desired, and, as the inventor says, the great desideratum attained.

Their peculiarity consists in a simple arrangement of one end of the wire forming a tongue or spring having a projecting curve under the hook, that allows the eye to easily slip over it, both in hooking and unhooking, without requiring any attention or variation in the usual method, and without the possibility of failure or annoyance. The sizes are numbered, and are also sewed on the same as the common kind. They are sold at about the same prices as the common kind, and their peculiar merits are easily and readily understood.

The only wonder is that an arrangement so very simple and yet so valuable an improvement in fastenings for dresses should have been so long deferred, notwithstanding the many fruitless attempts heretofore made to obtain the desirable qualities that are so effectually secured in the Eagle Talon Hooks and Eyes.

This article can be procured at the principal trimming-stores.


A practical and very useful improvement, and important to those who possess a sewingmachine. The patent self-folding, tucking and plaiting attachment for all the various sewingmachines. This tucker, while stitching, will fold each succeeding tuck or plait on all kinds of material, with any desired width or space, with perfect exactness (or mark for quilting), obviating all the measuring, marking, or creasing, usually done by hand, and is so simple and so easily understood that it requires no previous instruction to operate it. Retail price, $5.

This attachment will be sent to any part of the Union on receipt of the price, with instructions, which are so simple and so easily understood that no one can fail to understand and use it immediately.

When ordering, please state on what machine it is to be used.


Madame Demorest has introduced a simple and very effectual method of keeping the dress clearof the pavement in muddy weather, which we beg our lady readers to try. It is better than all the "hooks," and "pages," and " elevators" which were ever invented. The machinery consists only of a yard of black or drab elastic, half an inch broad, and finished on the end with button and button-hole. Fasten this round the body, and draw over it the skirt of the dress, until it is raised to a uniform height, and sufficiently to quite preserve it from chance of contact.

The advantages of this invention are, that it sustains the dress without injury, and with perfect neatness; no hitching up in one place, and dropping down in another. It is also very simple, and very easily adjusted, and, lastly, is very cheap.

She has prepared a quantity of these elevators, and has them now on sale at 10, 15, and 25 cents each. They will be sent by mail, postpaid, on receipt of the price.

For any of the above articles, address Madame Demorest, 473 Broadway, New York.

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The human hair Is formed by the conversion into a bard and polished tube of the soft substance contained within the interior of a follicle. This hair-follicle Is formed by the inversion of the akin, so as to make a flue tube piercing its own substance, like the inverted Anger of a glove, and lined with a continuation of the scarfskin or epidermis. From the bottom of this follicle a papilla rises, the exterior of which Is known as the bulb, whilst the soft interior is called the pulp, and 1b very full of bloodvessels. Until lately it was supposed that the hair Is a mere secretion, like the nails and epidermis; but this view is now shown, to be erroneous by the revelations of the microscope. All hair consists of two parts: 1st, a corticle, or external substance of a horny texture; &/, an internal medullary mat tor, resembling the pith of plants. The corticle substance forms a tube more or less horny and dense, and giving dimness to the hair, whilst the medullary substance Is composed of a series of cells, which seem not to contain any fluid in that part of the hair external to the skin. On the exterior of the human hair there exists a thin, transparent, horny film, composed of flattened cells or scales, arranged in an Imbricated manner, their edges forming delicate lines upon the surface of the hair, sometimes transversa, sometimes oblique, and sometimes apparently t-piral. Within this there is a cylinder of fibrous texture, forming the shaft of the hair, and composed of fibres marked by delicate longitudinal striae, which may there be traced. Among these fibres in dark hairs pigmentary granules are scattered, giving the precise color and shade to the hair; but they are chiefly found in the central cells, where they abound so much as to form a dark spot iu the middle of the transverse section. But sometimes this central collection is absent, and the small quantity of coloring matter present Is diffused equally through the substance. The fibres of which the shaft is made up are probably cells become elongated by a process peculiar to fibrous membranes, and which have secreted horny matter in their interior. This change is continually going on in the bulb, at the base of the part previously completed ; ami by the progressive formation of new colls the shaft is made to grow from its bottom, being at the same time protruded through the skin. Tho central medullary substance appears to be formed by ill*.1 cells of the pulp, In winch a growth is continually taking place at the same rate as that of the bulb. The Imbricated layer of cells which forms the true cortical nabstance may be compared to the scarf-skin with which It is continuous, being developed by tho external layer of the bulb. Thus the hair is constantly undergoing a process of lengthening by the addition of new substance at its base, just as the teeth of the rodent ia grow from their pulps. The part once formed usually remains without alteration, excepting that produced by external influences; but there is strong reason to believe that under certain circumstances it may be altered iu color, etc., by changes at its base, the effect of which is propagated throughout its length. Instances are recorded of the change of the entire hair from black to gray in a fringe night, which can only be understood by a knowledge of this cellular structure of the hair, and of the

possibility of a fluid, chemically affecting tho pigment, being secreted at the base, and imbibed through the whole internal cellular structure. In certain diseases, also, the hair becomes split, and exudes a glutinous matter, which is evidently transmitted through the canal; and it is even said by persons worthy of credit that in some severe cases blood is given out by the hair on its division.

With this curious structure, which I have been particular in describing, on account of the importance of the hair in point of ornament, it is no wonder that wheu badly treated, hair becomes rapidly injured in quality aud color. Iu describing the skin, I had occasion to show that the hair follicles and the sebaceous follicles coalesce in their external openings, and, as a consequence, when one of these is obstructed or diseased, the other suffers. Unless the skin is kept in a healthy state, and its epidermis ic removed by friction or ablution, the hair can with difficulty protrude from its seat or follicle, and, as a consequence, it is dwarfed, or even deformed, by being twisted on itself as it lies confined in its course through the skin. It also explains the effect of stimulants upou its growth, which, though denied by some people, is too clearly tho case to be disputed. Grease, in all its varieties, is no stimulant, though it aids the growth by allowing the hair to escape from its follicles. Whatever Is a stimulant to the skin has a similar effect upon the hair, the vessels of the skin itBobf and of the hair follicles being closely connected. Hence it is that whatever blisters the skin will, in a less dose, stimulate the hair follicle to secretion, such as turpentine, cantharides, or ammonia. Soap is generally injurious, from its removal of the oily matter of tho hair; but In Bomo cases, when there is a quantity of old and tough epidermis matted with the contents of tho sebaceous follicles, and obstructing the growth of tho hair, nothing else will liberate it from this injurious thraldom. For young children it should never be used in those cases when plenty of water is likely to be employed; but if the head is not regularly washed every day, soap will rather be beneficial than otherwise, for it will only remove enough of these impeding materials without entirely destroying the secretion of oily matter or rendering the hair too dry and brittle. I am quite sure, however, that with proper cleanliness, tho hair ought never to be touched with soap, egg, or any other solvent of oil. Nevertheless, as I said before, if this daily washing is not practised, and in the long hair of ladies it scarcely can lie, an occasional washing with the yolk of egg is beneficial. Next to ablution comes friction, which acts in the same way, and, when not too violent, is very efficacious. But when employed through the medium of a sharp-toothed comb or a very penetrating brush, which is improperly used, It is mechanically Injurious, by leaving the true skin bare of its covering and causing it to become inflamed. Few people use a brush in a proper manner, either upon their clothes or their heads. The first thing they do Is to drive it into the skin in aporpondieular direction, which necessarily causes an injury to its structure when followed by a rough thrust in a lateral direction. But if carefully used, the brush ought to be pushed into the hair at on angle with the surface of ttw. skin, and as soon as it reaches that surface it should be kept from irritating it more than enough to raise any loose particles of epidermis. It is of no use to attempt to prevent this abuse of the brush by allowing the use only of soft bristles, because such a material will not and cannot be made to enter a curly or stubborn crop, and is, therefore, quite

inefficient. The error is in the hand, not in the tool, and this should bo fully understood. It la a pleasure to bo manipulated in a scientific manner by a master of tho hair-brush ; and I know few more painful moments in the ordinary affairs of lite than the clumsy attempts at brushing made by an ignorant hair-dresser. From those remarks it may be understood—1st, that the follicles of tho skin lire oy nature intended to lubricate each bair as it passes out, and when in a healthy state sufficiently so to serve it in its whole length; 2d, that soup and egg only remove that which is intended by nature to supply a want of the hairy covering; 3d, that stimulants may be made to encourage the growth of the hair directly, while oily matters only permit its escape from its previous thraldom; 4th, that plain water or friction are the only means necessary for keeping a healthy crop of hair in a proper state, but that a neglected scalp may require soap or yolk of egg.

With regard to the oily matter required by the hair, it should be of such a naturo as to remain liquid in the open air. Vegetable oils rapidly lose the fluid portion of their contents, so that in a very short time the hair is left In a worse state than before, because It is no longer moistened, and, in addition, it has a fresh layer of sticky and clogging matter.

By cutting the hair, whether with the scissors or the razor, its growth appears to be accelerated, though in what way it Is difficult to show. When the razor Is used, It Is applied so near to the bulb, and removes so completely any foreign matter impeding the exit of the hair, that wo can readily see how it may affect tho question; but this is not tho case with the scissors, when applied to the long hair of the female sex, and yet we are constantly told that their use to the tips of what the ladies call "back hair," causes an immediate effect on its growth. The belief is so general that we ought not to dispute it, and I am by no means inclined so to do; but I suspect that the effect in preventing the split ends from being broken off is greater than upon tho growth from the root. All hair, when once cut, becomes broken into two or more fibrous extremities ; and these, being fine and delicate, are easily removed from the thick and still whole body of the hair, by which the growth appears to be checked, though it may all the time be going on steadily. But supposing no removal of their broken ends and the growth to go on, there will be an evident Increase, becanse there Is no loss at the one end to counterbalance the growth at the other. Such is evidently tho effect of cutting upon the coarser hair of tho tails of horses, and possibly the same may take place in the soft hair of our female partners in creation. But in whatever way the cutting of hair may act, there can be no doubt that it does improve the length and strength; and after once being adopted for children's hair, it should afterwards be repeated at short Intervals, in order to avoid the splitting of the cnds mentioned above.


Bebf Fritters.—The remains of cold roast beef, pepper and salt to taste, three-fourths of a pound of flour, ouo-hulf a pint of water, two ounces of butter, the whites of two eggs. Mix very smoothly, and by degrees, the flour with the above proportion of water; stir in two ounces of butter, which must be melted, but not oiled, and just before it is to be used, add tho whites of two well-whisked eggs. Should the batter be too thick, more water must bo added. Pare down the cold beef into thin shreds, season with pepper and salt, and mix

it with the batter. Drop a small quantity at a time into a pan of boiling lard, and fry from seven to ten minutes, according to the size. When done on one side, turn and brown them on the other. Let them dry for a minute or two before the fire, and serve on a folded napkin. A small quantity of finely-minced onions, mixed with the batter, is an improvement.

Porb Cutlets.—The remains of cold roast loin of pork, one ounce of butter, two onions, one dessertspoonful of flour, half a pint of gravy, pepper and salt to taste, one teaspoouful of vinegar and mustard. Cut the pork into nice-sized cutlets, trim off most of the fat, and chop the onions. Put the butter into a stewpan, lay in the cutlets and chopped onions, and fry a light brown; then add the remaining ingredients, simmer gently for five or seven minutes, and serve.

Haricot Muttos.—The remains of cold neck or loin of mutton, two ounces of butter, throe onions, one dessertspoonful of flour, half a pint of good gravy, pepper and salt to taste, two tablespoonfuls of port wine, one tablespoonful of mushroom catsup, two carrots, two turnips, one head of celery. Cut the cold mutton into moderate-sized chops, and take off the fat; slice the onions, and fry them with the chops, in a little batter, of a nice brown color; stir in the flour, add the gravy, and let it stow gently nearly an hour. In the meantime boil the vegetables until nearly tender, slice them, and add them to the mutton about a quarter of an hour before it is to be served. Season with pepper and salt, add the catsup and port wine, give one boil, and serve.

Hashed Game.—The remains of cold game, one onion stuck with three cloves, a few whole peppers, a strip of lemon-peel, salt to taste, thickening of butter and flour, one glass of port wine, one tablespoonful of lemon-juice, one tablespoonful of catsup, one pint of wator or weak; stock. Cut the remains of cold game into joints, reserve the best pieces, and the inferior ones and trimmings, put into a stewpan, with the onion, pepper, lemon-peel, salt, and water or weak stock; stew these for about an hour, and strain the gravy, thicken it with butter and flour; add the wine, lemon-juice, and catsup; lay in the piece* of game, and let them gradually warm through by the side of the fire ; do not allow them to boil, or the game will be hard. When on the point of simmering, serve, and garnish the dish with sippets of toasted bread.

Crviquettes Op TrRRRY.—The remains of cold turkey; to every half pound of meat allow two ounces of bam or bacon, two shalots, one ounce of butter, one tablespoonful of flour, tho yolks of two eggs, egg and bread-crumbs. The smaller pieces, that will not do for a fricassee or hash, answer very well for this dish. Mince the meat finely with ham or bacon in the ab tve proportion ; make a gravy of the bones and trimmings; well season it; mince the shalots; put them into a stewpan with the butter; add tho flour; mix well; then put in tho mince, and about half a pint of the gravy made from tho bones. (The proportion of butter must be increased or diminished according to the quantity of mince.) When just boiled, add the yolks of two eggs; put the mixture out to coo], and then shape it in a wineglass. Cover the croquettes with egg and bread-crumbs, and fry them a delicate brown; put small pieces of parsley-stems for stalks, and serve with rolled bacon cut very thin.

Fricassbed Turbey.—The remains of cold roast or boiled turkey ; a strip of lemon-peel, a bunch of savory herbs, one onion, pepper and salt to taste, one pint of water, four tablespoonfuls of cream, the yolk of an egg. Cut some slices from the remains of a cold turkey, and pat the bones and rrimmings into a stewpan, with the lemon-peel, herbs, onion, pepper, salt, and the water; •tew for an hour, strain the gravy, and lay in the pieces of turkey. When warm through, add the cream and the yolk of an egg; stir it well round, and, when getting thick, take out the pieces, lay them on a hot dish, and pour the sauce over. Garnish the fricaseee with sippets of toasted bread. Celery or cucumbers, cnt into small pieces, may be put In the sance; if the former, it must be boiled first.

Cheap Soup.—Put four ounces of Scotch barley, well washed, into five quarts of water, with four ounces of sliced onions; boll gently one hour, and pour it into a pan. Then put into a saucepan from one to two ounces of fresh beef or mntton dripping, or melted suet, or fat bacon cut flue. When melted In the saucepan, stir into it four ounces of oatmeal, and rub them together till they become a soft paste. Then add, a little at a time, the barley broth, stirring it well together till it bolls. For seasoning, put in a basin a little celery or cress seed, a little black pepper and allspice ground, and a very little Cayenne pepper; mix them smooth with a little of the soup, and stir it into the rest. Simmer gently for a quarter of an hour, season with salt and it is ready. The flavor may be varied by any variety of herbs, or a larger portion of onions, or carrots and turnips, or grwn celery ; and rice, or wheat flour, instead of oatmeal and barley.

Cheap Sorp With Meat.—Get two pounds of leg, shin, or neck of beef, cut it into pieces, and boil gently in six quarts of water, for about an hour and a half. Then add a pint of split peas, a pound of mealy potatoes sliced, and a head of celery cut small. Slice a few onions and fry them in a little fat, dredging them slightly with flour, till they are nicely brown; then stir them Into the soup, with salt and pepper to taste. Let the whole boil till the vegetables are thoroughly tender, and the peas well broken in.


Breakfast Cark.—Put into a quart of flour four ounces of butter, and, if you use new milk, put in three large spoonfuls of yeast; make it into biscuits, and prick them with a fork.

If you have sour milk, omit the yeast, and put a teaspoonful of pearlash in the sour milk; pour it while effervescing into the flour. These biscuits are less likely to injure the health than if raised with yeast.

Crkam Short Cakes.—In the country, where cream Is plenty, this is a favorite cake at the tea-table. Rub into a quart of flour a bit of butter as large as au egg, sprinkle over a teaspoonful of salt; take half a pint of thick cream, a little sour, half a teaspoonful of pearlash dissolved in water, poured into the cream, and milk added sufficient to wet tho flour. Some use all cream, and that sweet. Then there needs no pearlash. It is expensive food.

Lapland^, For Bbeakfast Or Tea.—Beat separately the whites and yolks of five eggs; add one pint of rich cream, and one pint of flour, or perhaps a little more— enough to make it the consistency ot pound-cake. Bake it in small round tins, in a quick oven.

Rusks.—Beat ssven eggs well, and mix with half a pint of new milk, in which have been melted four naaces of butter; add to it a quarter of a pint of yeast and three ounces of sugar, and put them by degrees into as much flour aa will make a very light paste, rather

like a batter, and let it rise before the fire half an hour; then add some more flour to make it a little stiffer, but not stiff. Work it well, and divide it into small loaves or cakes, about five or six inches wide, and flatten them. When baked, and cold, slice them the thickness of rusks, and put them in the oven to brown a little. The cakes, when first baked, eat deliriously, if buttered for tea ; or, made with caraway, to eat cold.

Suet Pudding.—Suet, quarter of a pound; flour, three tablespoonfuls; two eggs; a little grated ginger, and half a pint of milk. Mince the suet as fine aa possible, roll It with the rolling-pin, so as to mix it well with the flour; beat up the eggs, mix them with the milk, and then mix all together; wet your cloth well in boiling water, flour it, tie it loose, put it into boiling water, and boil it an hour and a quarter.

Vermicelli Pt*DDiNg.—Wash three ounces of vermicelli; boil it for fifteen minutes in a pint of milk, with a bit of cinnamon and lemon-peel. When nearly cold, pick out the cinnamon and peel, sweetc-n It, and add the well-beaten yolks of six, and the whites of two eggs. Mix it well, and bake it in a buttered dish for half au hour.

It may be boiled for one hour and a half, and served with a sweet sauce.

Nm'r Apple Pudding.—Pare and core twelve large apples, put them into a saucepan with water sufficient to cover them, stew them till soft, and then beat them smooth, and mix In three-quarters of a pound of pounded loaf sugar, a quarter of a pound of fresh butter, the juice and grated peel of two lemons, and the well-beaten yolks of eight eggs; line a dish with puff pante, put in 'the pndding, and bake it for nearly three-quarters of an hour; before serving grate loaf sugar over tho top till It looks white.


Tapioca.—Choose the largest sort, pour cold water on to wash it two or three times; then soak it in fresh water five or six hours, and simmer it in the same until it becomes quite clear; then put lemon-juice, wine, and sugar. The peel should have been boiled in it. It thickens very much.

Saoo.—Cleanse it by first soaking it an hour in cold water, and then washing it in fresh water. To a teacupful add a quart of water and a bit of lemou-peel, simmer it till the berries are clear, season it with wine and spice, and boil it all up together. The sago may be boiled with milk instead of water, till reduced to onehalf, and served without seasoning.

Saoo Milb.—Cleanse as above, and boil it slowly, and wholly with new milk. It swells so much, that a small quantity will be sufficient for a quart, and when done it will be diminished to about a pint. It requires no sugar or flavoring.

Ground Rice Milk.—Boil one spoonful of ground rice, rubbed down smooth, with one pint and a half of milk, a bit of cinnamon, lemon-peel, and nutmeg. Sweeten when nearly done.

Restorative Milk.—Boil a quarter of an ounce ot isinglass in a pint of new milk till reduced to half, and sweeten.

Suet Milk.—Cut one ounce of mntton or veal suet into shavings, and warm it slowly over the fire in a pint of milk, adding a little grated lemon-peel, cinnamon, and loaf-sngar.

Barley Milb.—Boil half a pound of washed pearl barley in ono quart of milk and half a pint of wator, and sweeten; boil it again, and drink it when almost cold.

Baked Milb is much recommended for consumptions. The milk should be put into a moderately warm oven, and bo left in it all night

Calves' Feet And Milk.—Put into a jar two calveB' feet, with a littlu lemon-peel, cinnamon, or mace, and equal quantities of milk and water to cover them; tie over closely, and set in a slack oven for three hours; when cold, take olf the fat, and sweeten and warm as roquirod.

Sheep's Trottbbs.—Simmer six sheep's trotters, two blades of mace, a little cinnamon, lemon-peel, a few hartshorn shavings, and a little Isinglass, in two quarts of water, to one; when cold, take off the fat, and give nearly half a pint twice a day, warming with it a little new milk.

MISCELLANEOUS. To Cook Oysters.—Butter a saucer or shallow dish, aud spread over it a layer of crumbled bread, a quarter of an inch thick; shake a little pepper and salt, and then place the oysters on the crumbs; pour over, also, all the liquor that can be saved in opening the oysters; and then fill up the saucer or dish with bread-crumbs, a little more pepper and salt, and a few lumps of butter here and thore at the top, and bake half an hour or an hour, according to the size. The front of a nice clear fire is the bent situation; but if baked in a side oven, the dish should be set for a few minutes in front, to browu. the bread.

To Mabe Blanc Mange.—To one ounce of isinglass add half a pint of new milk; let it soak five minutes; boil two or three laurel-leaves in a plat of cream and half a pint of milk; when boiling, pour it over the soaked isinglass; stir till dissolved; add four or five ounces of lump sugar, and a little brandy, if approved; strain through muslin, stir occasionally till It thickens, then put it into moulds.

Blowino Out A Candle.—There is one small fact in domestic economy which is not generally known, but which is useful as saving timo, trouble, and temper. If a candle be blown out holding it above you, the wick will not Bmoulder down, and may, therefore, bo easily lighted again; but if blown upon downwards, the contrary is tho case.

Fancy Cabes.—Little fancy cakes cat much " shorter" if put while hot into a heated jar, instead of being allowed to cool according to tho usual custom.

Ricb Froth.—A cheap and ornamental disb. For onethird of a pound of rice allow one quart of new milk, the whites of three eggs, three ounces of loaf-sugar, finely pounded, a stick of cinnamon, or eight or ten drops of almond flavoring, or six or eight young laurel-leaves, and a quarter of a pound of raspberry jam. Boil tho rice in a pint or rather less of water; when the water is absorbed, add the milk and let it go on boiling till quite tender, keeping it stirred to prevent burning. If cinnamon or lanrel-leaves are used, boil them with the milk, and remove them when the rice is sufficiently done; if essence of almonds be used for flavoring, it may be dropped among the sugar; when the rice milk is cold, put it in a glass dish or china bowl. Beat up the egg whites and sugar to a froth, cover the rice with It, and stick bits of raspberry jam over the top.

Cold Fish—By the following plan a good dish may be made from any kind of cold fish; Free the fish from the bone, and cut into small pieces. Season this with onions and parsley chopped, and salt and pepper. Beat two eggs well with a tablespooufui of catsup. Mix the whole together with the fish, and put it in a baking-dish with two or three small slices of bacon over it. Bake before the fire in a Dutch oven. Serve with melted butter or oyster sauce.

To Prepare Cocoa.—Cocoa nibs require from two to three hours' boiling to extract all their goodness. The vessel containing them should be placed near the fire, so as to heat gradually until the decoction is at the boiling point, at which it must be kept, and not permitted to boil violently. It is a mistake to suppose that nibs are soluble, or that a high color is requisite for goodness. Flaked cocoa Is nothing but the refuse of better preparations.

Cleaning Hair-brushes.— It is said that soda dissolved in cold water is better than soap and hot water. The latter very soon softens the hairs, and tho rubbing completes their destruction. Soda, having an affinity for grease, cleans the brush with a very little friction.

To Clean Gilt Frames.—Beat up three ounces of tho white of eggs with one ounce of soda. Blow the dust from the frames with a bellows; then rub them over with a soft brush dipped in tho mixture, and they will become bright and fresh.

Hints On Picbling.—Do not keep pickles in common earthenware, as the glazing coutalus lead, and combiner with the vinegar. Vinegar for pickling should be sharp, though not the sharpest kind, as it injures the pickles. If you use copper, bell-metal, or brass vessels for pickling, never allow the vinegar to cool in them, as it then is poisonous. Add a teaspoonful of alum and a teacup of salt to each three gallons of vinegar, and tie up a bag with pepper, ginger root, spices of all the different sorts in it, and you have vinegar prepared for an j kind of pickling. Keep pickles only in wood or stoneware. Anything that has held grease will spoil pickles. Stir pickles occasionally, and if there are soft ones, take them out, and scald the vinegar, and pour it hot over tho pickles. Keep enough vinegar to cover them well. If it is weak, take fresh vinegar, and pour on hot. Do not boil vinegar or spice above five minutes.


Potato Pudding.—Wash and peel four nice white potatoes, grate them up fine, put them in a dish with one quart of milk, set it over a gentle fire, and stir until it is well scalded ; beat four eggs, with one cup of sugar, and mix them with one quart of cold milk, one teaspoonful of salt, a small lump of butter, half a nutmeg, or season with cinnamon, if you prefer; then mix it with your potato, and pour into a deep dish, which baa been previously buttered. Bake four hours.

Eve's Pudding.—Pare and chop very fine six large apples; take six ounces of state bread-crums, six ounces of sugar, six ounces of currauts, six ounces of suet, six eggB beaten very light, two tablespoonfuls of flour, a grated nutmeg, and a teaspoonful of powdered cinnamon. Mix all welt together, and boil three hours, keeping it covered with water all the time.

A New Method Op Makino Rao-carpet.— Prepare your rags the same as for weaving; procure large wooden needles, and knit tho same as for the hoel of a sock, about one yard wide.

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